Edamame

Never tried edamame? Now's a good time to start. They are a good source of fiber, protein, folic acid and, if Wikipedia is to believed, can ease a woman through menopause. If those reasons aren't enough for you, consider this: they taste good. With a bit of salt, steamed edamame is delicious. It has a mild fresh flavor and a nutty texture. I prefer the shelled edamame, but cracking open the pods is a fun textural experience, especially for kids who like to play with their food. Ready to dive in? Most grocery stores carry it in the frozen vegetable section.

I found the original recipe here. I've altered it to fit my cooking style and one pan.
 
Edamame Hash
1/2 package diced ham
1/2 cup diced onion
1 tablespoon olive oil  
2 sweet potatoes, diced  
1 garlic clove, minced 
  1/2  package uncooked frozen, shelled edamame (about 6 ounces)  
2 cups frozen whole kernel corn   
1/4 cup chicken broth (or 1/4 cup water mixed with 1/2 tsp chicken bullion)  
Thyme, salt and pepper to taste

Preparation: peel and dice the sweet potato and onion (keep separate) and set aside. Leave edamame and corn in the freezer until needed.

In a warm skillet saute ham onions and garlic in olive oil over medium heat until onions soften. Stir in sweet potatoes and saute for 5 minutes. 

While that is cooking, heat up another skillet and fry the eggs, one per serving. 

Add the rest of the ingredients and cover. Stir occasionally and cook until potatoes are softened, about ten minutes. Serve with fried egg and a side of toast.